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Friday, June 14, 2013

Easy Borscht

The classic Russian beet soup. A
wonderfully delicious and easily prepared borscht recipe handed down
from a 90-year-old man named Vincent. A rare chance to “make ‘em like
they used to!”

Ingredients:

1 1/2 pounds new potatoes

2 pounds country style pork ribs, chopped (optional)

1/2 cup chopped onion

6 cups water, divided

2 (15 ounce) cans red beets, drained and chopped, juice reserved

2 cups sour cream

2 Tablespoons red wine vinegar

salt and pepper to taste

Directions:

1.

Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 15 minutes.

2.

In another pot, simmer ribs and onions in 4 cups of
water for 2 hours, or until ribs are tender. Remove ribs, and set aside.
Skim fat from simmering liquid, and pour in beet juice. Add chopped
pork and beets, and bring to a simmer.

3.

In a bowl, whisk sour cream together with 2 cups of
water and the vinegar. Slowly stir into soup. Season to taste with salt
and pepper. Serve over boiled potatoes.